Lovely knives you have unboxed. I have a story about Zwilling. In 2008 I was working in Copenhagen, Denmark and making quite good money as a cycle tax driver. Zwillings had their own shop and had had a shop for years were closing down. They were selling all their German knives for a fraction of the price and of course they were selling well. They had two Damascus Cermax MD 67 powedered steel knives, one Damascus santoku and one Damascus 8 inch chefs knife, which actually were made in Japan. The steel was ZDP 189 and heat treated to Rockwell 67. No one was interested in these knives because they were expensive, and they intended to send them back to Germany. I had seen these knives before in the shop. Really beautiful with red Micarta handles in a wooden lacquered box. They were selling for around 350 US each. I offered to buy the pair for 250 US and they said no. I said well you will not have to send them back to Germany if I buy them. I told them how I really love these knives etc . The seller said I will ring to Germany and ask for you. Come back in 2 hours. I came back and I bought both for 250 US. Best deal I ever had for knives. Today these knives sell for up to 350US each on Amazon. Very high Rockwell hardened knives are brittle but in 12 years with careful use I only slightly damaged the point once on the chefs knife, and I managed to sharpen it back to a point. ZDP189 at Rockwell 67 are not easy to sharpen and patience is needed. Excuse the slightly off topic long comment.
I try to go with hi carbon or tool steels with all my cutting tools reguardless of the task thats my jam I feel like it gets sharper and sharpens back easier and has a tougher edge in most cases. I dont mind a patina I think a knife that shows use is beautiful. I feel like having a stainless knife its like training wheels you think its benefiting you but its holding you back from achieving top performance and learning how to take care of your tools. I oil my knives daily if I use them or not and clean them after use and I dont have any issues with rusting. I have had rust spots when I am camping and cant keep them dry properly maintain them I get home sand it off and polish it up and its as good as new not sure why so many people want to turn their knifes into a crome bumper instead to take care of it and seek top performance
Awesome video! Thanks. One note: the Damascus is 50 layers of two different steels on each side over the core cutting steel. You can see the layering because we expose the knife to an acid. The two steels react differently, therefore giving a different finish. We love FC61 on the Essential because it is less prone to chipping than other knives at that Rockwell level.
Chipping is only an issue if you use your knife wrong of course it's going to chip if you are abusing it like a lot of people do no one in my house is aloud to touch my personal knives becouse they see fit to cut on glass scrape knives sideways across said glass and throw knives 10+ feet across the room into a stainless steel sink basically what I'm saying is if I ever catch any of them with my knives there getting thrown head first into that stainless steel sink
Chef Daniel LaCroix You really have to be mistreating a kitchen knife to develop chips in the blade. Or you're using the wrong knife for the job. I shudder just thinking about mistreated knives
Chipping can happen more easily than you might think. We are not talking about big, visible chips but rather small, microscopic chips in the cutting edge. They will happen from banging against other things in the sink while washing mostly and not normal use on a cutting board. Granted if care is taken it should not happen much but over time these things have a way of adding up. The bottom line is they are fine but you have to work harder at being careful with them which you would not have to do with a cheap knife. These days you can get a $20 knife that cuts fine for six months then toss it and get another. At that rate you could get a new knife every six months for 7.5 years before you equaled the cost of the Kramer carbon steel knife and you could toss it ten feet into a sink and not care. That said I am not advocating buying a cheap knife. There is just something about a really nice (read more expensive) knife that has a value all its own. But on a pure bang-for-your-buck analysis the cheap knives are generally a better deal.
If you put your knife in the sink with other dishes then you're doing it wrong. No way would I treat my knives that carelessly. My knives get washed with a microfiber cloth then immediately dried and placed away safely.
Well all I can say is I had my 9.5" miyabi in my backpack on my way to work when a drunk driver drove into oncoming traffic and sent me flying of my motorcycle the knife stabbed itself straight through the metal zip and bent I bent the knife back to being straight and the only chip there was was a tiny one on the tip itself also I'll be honest and say the lowest grit stone I have is 3000 and I've never needed anything lower becouse I stop my knives after every use a couple strips on my arm and tickle them every couple of weeks on and 8k stone then a 12k and I push cut tracing paper as for the sink I have never put a knife in the sink I hold the knife above the sink under the tap wet it both sides put some soap on a sponge wipe the knife and dry all with hot water never an issue only ever made one mistake which was someone started talking to be and I lightly tapped the tip of the knife on a stainless steel sink and it was completely fine after a couple strips on leather followed by a couple on newspaper I learned from my mentor to never lend out a knife and to take care of them aka never let them dull in fact the first 3 weeks I wasn't aloud to touch his beautiful Japanese knives he gave me a chopstick to show my cutting technique then an £8 pos and once I proved I could take care of it I was aloud to use his knives
Indeed. You can use common sense to prevent chipping on a decent knife. I got one chip by making a dumb mistake against my better usual practices and accidentally bumped it, hard, into the sink while rinsing. Simple sharpening fixed that, though. I just use my softer steels for the very tough stuff and abuse and save the harder knives for more precise and slicing work.
Just getting the stainless one would be awesome...the FC61 (in fact, a rename of its 13c26...) Sandvick steel it's made of, it's basically a copy of AEB-L, the steel used in all disposable razor blades, which is specifically formulated to get a clean, stable, fine edge...probably the best SS for cutlery, and still, not that much used...and 61RH is a perfect hardness for that steel too, lovely... 376
it is hard to run contests and sweepstakes across multiple jurisdictions. it's NOT just countries, it's also states, but in the case of this issue, it's more a country thing. It's also an issue of marketing and other legal issues for the companies that are donating the prizes. they're doing so for promotional and other valuable consideration/ Even if there is a product I'm interested in that is not active in my area, I try to be happy for those other people. We watch burrfection for the LEARNING and sharing of info, not just to get something
The 52100 Carbon series is the best knife series Zwilling has ever produced, the distal taper is better their Miyabi series, and their heat treat is excellent; very tough at 62 HRC and it's an absolute dream to sharpen.
Almost anyone in the world: People usually send the samples back when they get $1000 worth of knives, right? Maybe I should do the same. This guy: 😤 Mine.
Gosh those Damascus blades are gorgeous. Wish I had the money to get a set. Down the track I'll probably make a point of getting a Chefs or Santoku in a high quality Damascus but I need to figure out which one I use more. (Only just got around to purchasing a medium price point knife set so we'll see how that goes.)
Yes! Love the carbon steel knife, especially since these are the closest thing to a real Kramer most people will have access to, but all the Zwilling by Kramer knives are gorgeous. Subscribed to see more!
Great unboxing and comparison video! My Kramer story. My wife is a personal chef, and told me about an article in Saveur, "The Bladesmith" Bob Kramer, in 2000. I decided to get her a custom Kramer as a surprise birthday gift. I called Bob to order the knife, only to realize that It wasn't going to be ready in time for her b-day. Bob convinced me to buy 2 and make it a x-mas present. The caveat being it couldn't be a surprise, as he would not make a knife for someone without talking with them first. The birthday gift ending up being a conversation with Bob, and the anticipation of getting these amazing pieces of art, a 10" chef & 5" utility. These knives were a stretch for me back then, way before the days of Kramer knife lotteries and auctions. I can't thank Bob enough for urging me to get 2, as I would not be able to afford them now. One day about 10 years ago, I got a call from my wife, in tears. She had broken the tip off the 10"!!! Bob had her send it to him to check for any possible defect. He found none. His solution was to regrind the blade into a 7". Now my wife has to my knowledge the only 7" Kramer in the world. We have a Kramer-Zwilling Damascus also.
I read the title as a comparison between carbon, stainless and Damascus steel. To me this means a comparison between the steels, which in turn means cutting performance and edge sharpness retention, etc. This also means that details about the handles, etc are irrelevant. After watching this video I still have no idea which type of blade will perform better for me in the kitchen.
I get why Kramer wouldn't put these knives in fancy boxes. They are meant to be used regularly and the knives I use everyday do not live in a box. I would rather see all the money go into the item than into presentation. But this many be a cultural difference I suppose.
Why do people now days call pattern welded steel "Damascus" it's a confusing term because people mix up 3 types of forging methods, is it true pattern welded, that is then acid etched to bring out the pattern? or is it just an acid pattern put on the blade, the way fake hamons are done. Or is it wootz ? The term damascus confuses a lot of sword and knife buyers. I see all 3 referred to as damascus, so this knife is a pattern welded forged blade that is acid etched after the pattern welding was completed? I wish companies would use correct forging terminology so it doesn't confuse the market. Now when anybody see's a pattern on a blade they say damascus, even if its Japanese folding, which is nothing like damascus.
Bob Kramer's forge is only minutes away from my house. I still haven't gone to see him because I can't afford his knives. He's the best in the world. Lives in Olympia Washington.
nice to see you took my idea for your background wall into consideration^^ im looking forward to the knife giveaways^^ i cant add them to my 'collection' since as a student i own just 1 good knife, so not really a 'collection'^^ i always try to save up for a decent quality knive before i buy one. Anyways im just rambling here, nice video :) oh and incase youre doing the lottery thing: 123 (yes i put alot of thought in my three numbers :P )
Well, thanks for trying to make me sound less poor :P but its far from the 'one right tool' ^^ its just a 6inch minichefknife and not even a nice big chefsknife but nonetheless its working quite well and does the job :)
I tried a Damascus at a demo once. While you can get a knife that comes close for half the price, the Damascus is better balanced and cuts with greater precision than all of them. And I am definitely NOT a chef, or even much of a cook for that matter. But I could tell the difference right away.
I own one 6” essential chefs knife and one 10” carbon chefs knife. I bought the complete Damascus from Sur la Table but found that Damascus would drag through food and it was frustrating. Both chefs we own are incredible!! The carbon is starting to get a great patina and holds an edge forever.
The stainless Kramer knife from purely a blade point of view is one of the finest knives I've held. The handle is another story but I really don't care that much about that. People went crazy over the carbon because it's the same he uses in his shop. I've heard him say since it's only 2 elements carbon and iron it can get sharper than stainless. Quite honestly after using the stainless for a month now, that's splitting hairs.
I absolutely love your videos and can listen to you for hours. I used to be a chef years ago and been getting back into it. Hopefully I’ll be able to get the carbon knife one day and I’ll give you the credit once I get a better knife. All the best 👍
Looks very familiar. Packaging and style of manufacture identical to one I purchased recently. My guess is these are made in China at the Kizer factory. I won't tell you what I paid for mine. It was a steal. Mine is an off brand name but its beautiful damascus on a VG10 core. Inside the box it said manufactured by Kizer. Beautiful large handle with mosaic pins. Anyway Kizer is one of the worlds best blade companies. The Chinese have really been putting out some gorgeous blades.
And btw, my longboard is 400 dollars. It is a high quality board but I dont think that there is nobody out there that has such a passion for boards thats parallel to kamars knife passion
Karim Roumani I agree..Holy sh## That's a lot of filler talk about a whole lot of nothing. It bored me so much I stopped the video and looked to see if anyone else was feeling bombarded with nothingness. Jmo...
Your enthusiasm makes your videos worth watching! I've been cooking for well over 50 years. I still cook classic continental cuisine every opportunity I get. I have been wishing for a set of carbon steel knives for well over 25 years. For a while there was a company named Professional Cutlery Direct that used to import carbon steel Sabatier brand knives. As normal for me as soon as I got into a financial position where I could afford the knives they quit importing them. I don't even know if the company is still in existence. Likewise with Sabatier. I'm certain that as soon as I save the money to buy the Kramer carbon knives they will quit making them or importing them. Woe is me!
Just subscribed. Also just bought a full set of the Kramer Damascus. The quality is fantastic, and the pattern and handle shape are just what I was looking for. I would love to hear your take in the Damascus in a review soon! Also a video I'd love to see is electric sharpeners (with angle adjustment and grit wheels) vs. hand sharpening on stones. Lastly, I'm totally for a lottery (maybe 4 numbers as that gives you 10,000 number combos for better randomness) IMHO of course.
Thanks for a great channel, just wanted to nitpick a little and mention that the Damascus has a 100 layers, not 10. (Just bought the santoku version - pure knife porn 😜)
Am I the only one shocked by the 200$ stainless Steel Version ? I mean you could get a Goko Hamono or something like that for that price , or even go buy a sakai knife directly and let it ship... Comparing it with European knifes you can get a carbon knife like the Windmühlenmesser, which are also produced in Solingen , or something more unique and rustic like a Roselli knife. Who buys this? and Why? I mean sure 300$ and 400$ are alot of money for the other two versions but if you like the design and know how to take care of them its not that much, but for a stainless steel version? just get a good vg10 knife for 100$ and be happy.
I have a 10" damascus version of this Kramer/Zwilling chef's knife. It's a poor performer when cutting hard vegetables because the damascus is very heavily etched to the point of almost three dimensional. Each layer of the damascus has a prominent ridge and those ridges create a great deal of resistance when trying to cut through hard vegetables. You can kind of see those ridges in the video. The damascus version is a very pretty knife but if I could do it again, I'd get the carbon version instead.
Sounds great about knives and lottery. Have you reviewed a ceramic knife that has ridges so potato doesn't stick to it? I have a black Kyocera but potato sticks to it while slicing so I don't use it much at all.
Old vid but not SO old. The Kraemer is now $350.00 or more. Not for me but even so not for me. Others much less & are R 60/61. Right now Miyabi Hoh 8" is $99.99. I think I seen Shun? for $120.00 on Amazon. Sharpening, difficult or lots of practice w blocks. How about those that provide an angle.
Ryky--I have the carbon Kramer, But, I consider patina a positive--not rust, but the coloring similar to the metal finish on a custom rifle or shotgun. Mine has not yet begun coloring, but I will let it "blue" over time. I am hoping it will react in the same way. It is a masterpiece of a knife--the Damascus is just added beauty. Of course, the knives I have forged were carbon steel--though some were "cable damascus"; also high carbon and messy to forge on an anvil (required lots of flux and that sprays all over).And, at white hot, it requires fast from forge to anvil.
Yeah...chipping knives,hmmm!? That's why nobody touches my knives but me! I've seen people do crazy things with knives like using them as an steel rod..slapping them together, thinking they're being cool. In reality, a trained cook (I never use the term 'chef' unless its Earned!) takes a few minutes to get his/her edge maintained. For me its @5 minutes. My stones are in water (except for the splash and goes) and ready. 5 minutes people! And my god throw away your glass cutting boards! Nothing dulls your knives faster than glass cutting boards. What? Steak knives dull too? Yes you are cutting through a juicy tender steak and you don't think about the plate dulling your good steak knives. It's just my wife and I at home so after letting the steak rest, I cut it before serving. Hmm no need for a knife. I can't stand watching someone Saw a steak, back and forth, back and forth, dinner plate sliding around shaking the whole table! Pffft...Cut it and put it on the plate! Solved! And your guests will be amazed and delighted by this little detail.
I didn’t what tp pay hundreds of dollars for 1 knife so I bought a set of rusty old hickory knives made in USA on eBay and reconditioned them. Hi Carbon steel, thick and stiff. Less than fifty dollars for a set of 5. Razor sharp and will last my lifetime. They may not be works of art, but they will match up in function and blade retention.
@Burrfection I was attracted to you and your videos at first, but I soon got sick of them, because as you say you talk too much. Your waffling on is irritating and tedious after a while. Life is just too short. I've just watched my first video of Bob Kramer and you should listen to him and learn. He's a good presenter and doesn't waste words or time. This man is a teacher and you are not. You need to find something else to worship you idolater.
Hi Ryky or anyone else! I’m considering purchasing a 8” damascus, but not sure if the width will fit into my shun block, can you let me know how wide the widest part of this blade is? Thanks!
If your knives chip on the board you need to control your cutting line: twisting your knife when the edge is into your board is the usual problem. Radial rock cutting is a cutting style which often causes chips because it involves knife twisting. If you aren't a little careful with your cutting you should consider a softer, stainless steel knife, one with thickness behind the edge. You shouldn't practice on a Stradivarius after all.
i really like the Damascus knife, and hopefully u"ll pick me up for a chance to have 1 of that awesome knives to use it everyday in my work,,, thank u so much in advance bro! i like to thank u from d bottom of my heart for all ur nice and useful videos! keep recording and more power! long live bro!
His commentary makes it sound like he knows very little about knifes and knife making. I'm probably wrong in that sense but he hasn't been very convincing for me. Really, never heard of a full tang knife??
I'm curious if the carbon is worth the extra $100. I know it's on your best knives list, but I don't understand why a person would want to spend 300 on a knife that is going to rust. Maybe I haven't listened far enough into the video to understand how these are different and why one person would choose one over the other
I think a traditional lottery format with number picking is kind of boring considering you can be creative with this. One idea is you could ask the comment section for a new idea for a video and the one that gets the most upvotes (and is within reason), or you just like the most wins the knife and you'd do the video as a bonus. Or ask the comment section a question about knives and the best answer wins. In short, a way to do a lottery and interact with the audience. My $.02
I don't understand why nothing was cut during a knife review video?? Not being hateful as it was very informative, but you really should have done some knife work.
Anyone can help? I want to order a euroline kramer carbon collection and I can't find a seller that sends to Europe. Can anyone recommend a seller shipping to Europe? please someone. thank you
I just saw this video and you mentioned something about a knife lottery but that was last year. Are you still putting some knives on the lottery? Bob Kramer knives
What you are seeing is the tapering of the layer of cloth. Look at your blue jeans at the worn areas. The cloth is blue but it wears into the white. Nifmakr48
Thanks for the video. One of the elements of the tang you did not mention and I believe is important is that it is a tapered tang which is not only difficult to do and looks good , it helps the balance of the knife in your hand.
Is the third knife really a Damascus blade or a steel blade with a Damascus pattern, I ask because I’ve never seen a Damascus blade that was not layered all the way to the sharpened edge.
Damascus finish is not Damascus steel. big difference .Damascus still is superior but Damascus finish is just a cover to any kind of steel not worth a damn thing
THE BOX ISSUE WAS MY FIRST THOUGHT WHEN I SAW IT. THAT'S STUPID AND WASTEFUL AND ADDING TO THE PLANETS FOOT PRINT BY ADDING MORE PLASTIC TO THE DUMPSTERS.
Rick I heard you say you had a knife the was rc66 which knife was that? And what is your favorite chefs knife? I have Shun Classic but before vg-10. A Sanelli. A Forchener stamped (I wish all knives had its handle) Wustof pairing. Still looking for the perfect blend of handle comfort and steel toughness and hardness. Was checking out Shun Reserve handle felt nice but they didn't have 8"chef cause of course they are discontinued.
yeah, lots of knives go in/out of production. its' too bad. if you are still searching, here is list of knives/stones i have reviewed and used and recommend kit.com/Burrfection/knife-kit
scrolled down through the comments. Apparently, I'm the only business owner watching this video. Can't believe not a single comment called you out on not sending back review product when that was (per your statement) the vendor's expectation. And, then, to state that you're NOT going to do a review? Okay, to be fair, you did sort of review them during and after the unboxing. Still, give 'em back! That's a lot of money out of the pocket of whoever owns the store they came from.
just wanted to give you a little bit of info that your missing. the fc61 steel is a 13c27 Swiss stainless steel, and the Damascus series has a total of 100 layers of Damascus, 50 on each side. the design and quality difference compared to other Zwilling knives is because they are made in there Seki city Japan facility along with their Miyabi line.
the full tang, while uncommon in kitchen knives, is pretty common in outdoor knives. also this one has a distal taper in the tang and blade which makes for good balance. id say, good knives but perhaps a bit over priced? idk. you can get a number of laminated japanese knives with a white steel core in that price range, personally id prefer that although 52100 is a great steel (murry carter says its the closest to white steel that we have in the us) yes i agree, for.that price all.of.them should be coming in better boxes actually!
I would prefer to pay 200$ for a knife out of which 5 dollars is for the packaging and shell and presentation, and the rest for the knife. Rather than a 200$ knife for which the packaging cost 50 dollars. Just saying a poor packaging might not mean you getting a poor product.
Hi, just saw this video about the Bob Kramer knifes. Good job, but I just checked the Zwilling site, and it states that it is a 101 layers Damaskus steel, not a 10 layers. Keep up the good work!
hi, what is your final verdict about those knives, are you planing review? and if its possible, I would love to out my name for the lottery, I would love to be able to get my hands on it ")) Ps I'm subscribed, but not sure what was the number. Best
not even close, kitchen i work in has a bout 20 victorinox chef knife 8-10 in. I would use like 3 different knives to get through a 40lb bag of onions because they lose their edge. Use my kramer for the whole bag and everything else for the rest of the day, and not sharpen it for multiple weeks.
Don't feel embarrassed about your daughter calling to you. Everyone of those moments should be cherished because you turn around twice and they are out the door to begin a life of their own. I missed a lot of my daughter's childhood due to work and the demands of work. But I got redemption when our granddaughter was born. I now have the time to enjoy those moments again and also the honor of guiding some of her life.
my trusted knife store bur.re
Hi, is the Kramer carbon knife 8" or 10"
This knife almost scared me seeing to be used coz its so pricy.. but may i know how strong is the knives againts pressure in a day to day cooking?
Lovely knives you have unboxed. I have a story about Zwilling. In 2008 I was working in Copenhagen, Denmark and making quite good money as a cycle tax driver. Zwillings had their own shop and had had a shop for years were closing down. They were selling all their German knives for a fraction of the price and of course they were selling well. They had two Damascus Cermax MD 67 powedered steel knives, one Damascus santoku and one Damascus 8 inch chefs knife, which actually were made in Japan. The steel was ZDP 189 and heat treated to Rockwell 67. No one was interested in these knives because they were expensive, and they intended to send them back to Germany. I had seen these knives before in the shop. Really beautiful with red Micarta handles in a wooden lacquered box. They were selling for around 350 US each. I offered to buy the pair for 250 US and they said no. I said well you will not have to send them back to Germany if I buy them. I told them how I really love these knives etc . The seller said I will ring to Germany and ask for you. Come back in 2 hours. I came back and I bought both for 250 US. Best deal I ever had for knives. Today these knives sell for up to 350US each on Amazon. Very high Rockwell hardened knives are brittle but in 12 years with careful use I only slightly damaged the point once on the chefs knife, and I managed to sharpen it back to a point. ZDP189 at Rockwell 67 are not easy to sharpen and patience is needed. Excuse the slightly off topic long comment.
he's stealing! he's stealing!
*Arrest this man*
Honestly, once u go high carbon u will never go back to stainless
I try to go with hi carbon or tool steels with all my cutting tools reguardless of the task thats my jam I feel like it gets sharper and sharpens back easier and has a tougher edge in most cases. I dont mind a patina I think a knife that shows use is beautiful. I feel like having a stainless knife its like training wheels you think its benefiting you but its holding you back from achieving top performance and learning how to take care of your tools. I oil my knives daily if I use them or not and clean them after use and I dont have any issues with rusting. I have had rust spots when I am camping and cant keep them dry properly maintain them I get home sand it off and polish it up and its as good as new not sure why so many people want to turn their knifes into a crome bumper instead to take care of it and seek top performance
Awesome video! Thanks. One note: the Damascus is 50 layers of two different steels on each side over the core cutting steel. You can see the layering because we expose the knife to an acid. The two steels react differently, therefore giving a different finish. We love FC61 on the Essential because it is less prone to chipping than other knives at that Rockwell level.
I had a brain fart at that moment, and misquoted......
Why are there pants on your wall?!
ua-cam.com/video/IuK__58o-Jg/v-deo.html
Because secretly he isnt wearing any.
you sure like talking about boys.
Because they didn't fit over his head very well.
Because he can only wear one pair at a time
Best moment of the video: "HI DADDY!"
It was so adorable
Chipping is only an issue if you use your knife wrong of course it's going to chip if you are abusing it like a lot of people do no one in my house is aloud to touch my personal knives becouse they see fit to cut on glass scrape knives sideways across said glass and throw knives 10+ feet across the room into a stainless steel sink basically what I'm saying is if I ever catch any of them with my knives there getting thrown head first into that stainless steel sink
Chef Daniel LaCroix You really have to be mistreating a kitchen knife to develop chips in the blade. Or you're using the wrong knife for the job. I shudder just thinking about mistreated knives
Chipping can happen more easily than you might think. We are not talking about big, visible chips but rather small, microscopic chips in the cutting edge. They will happen from banging against other things in the sink while washing mostly and not normal use on a cutting board.
Granted if care is taken it should not happen much but over time these things have a way of adding up.
The bottom line is they are fine but you have to work harder at being careful with them which you would not have to do with a cheap knife. These days you can get a $20 knife that cuts fine for six months then toss it and get another. At that rate you could get a new knife every six months for 7.5 years before you equaled the cost of the Kramer carbon steel knife and you could toss it ten feet into a sink and not care.
That said I am not advocating buying a cheap knife. There is just something about a really nice (read more expensive) knife that has a value all its own. But on a pure bang-for-your-buck analysis the cheap knives are generally a better deal.
If you put your knife in the sink with other dishes then you're doing it wrong. No way would I treat my knives that carelessly. My knives get washed with a microfiber cloth then immediately dried and placed away safely.
Well all I can say is I had my 9.5" miyabi in my backpack on my way to work when a drunk driver drove into oncoming traffic and sent me flying of my motorcycle the knife stabbed itself straight through the metal zip and bent I bent the knife back to being straight and the only chip there was was a tiny one on the tip itself also I'll be honest and say the lowest grit stone I have is 3000 and I've never needed anything lower becouse I stop my knives after every use a couple strips on my arm and tickle them every couple of weeks on and 8k stone then a 12k and I push cut tracing paper as for the sink I have never put a knife in the sink I hold the knife above the sink under the tap wet it both sides put some soap on a sponge wipe the knife and dry all with hot water never an issue only ever made one mistake which was someone started talking to be and I lightly tapped the tip of the knife on a stainless steel sink and it was completely fine after a couple strips on leather followed by a couple on newspaper I learned from my mentor to never lend out a knife and to take care of them aka never let them dull in fact the first 3 weeks I wasn't aloud to touch his beautiful Japanese knives he gave me a chopstick to show my cutting technique then an £8 pos and once I proved I could take care of it I was aloud to use his knives
Indeed. You can use common sense to prevent chipping on a decent knife. I got one chip by making a dumb mistake against my better usual practices and accidentally bumped it, hard, into the sink while rinsing. Simple sharpening fixed that, though. I just use my softer steels for the very tough stuff and abuse and save the harder knives for more precise and slicing work.
Love the commentary from your kids during the video (and love your acknowledgement of them). You’ve found a new subscriber from that alone.
hey Ryan. just keeping it real.
I'm *very* interested in the lottery idea. That's very generous, and got me to subscribe.
Yeah, me too
Just getting the stainless one would be awesome...the FC61 (in fact, a rename of its 13c26...) Sandvick steel it's made of, it's basically a copy of AEB-L, the steel used in all disposable razor blades, which is specifically formulated to get a clean, stable, fine edge...probably the best SS for cutlery, and still, not that much used...and 61RH is a perfect hardness for that steel too, lovely... 376
thanks for the info!
YES. Is it open to people outside of your country though?
ling yii yang Yeah good question, postage might be a killer each week. though most kitchen knives don't weigh much
it is hard to run contests and sweepstakes across multiple jurisdictions. it's NOT just countries, it's also states, but in the case of this issue, it's more a country thing.
It's also an issue of marketing and other legal issues for the companies that are donating the prizes. they're doing so for promotional and other valuable consideration/
Even if there is a product I'm interested in that is not active in my area, I try to be happy for those other people. We watch burrfection for the LEARNING and sharing of info, not just to get something
i personally would be glad to pay 20bucks for shipping or whatever it might be for a 200dollar chef knife^^
In my country and the currency we use, the Kramer knifes are upwards of 2k. So yeah, would really love to win it if there is even a chance. Hehehe.
I really love working in the kitchen but I can't get a good one on a budget
The 52100 Carbon series is the best knife series Zwilling has ever produced, the distal taper is better their Miyabi series, and their heat treat is excellent; very tough at 62 HRC and it's an absolute dream to sharpen.
Elliott Atwell is 52100 carbon steel better than Sg2? I'm kind of confuse here.
That Damascus finish is gorgeous.
Um...if you’re SUPPOSED to send them back, and you don’t...without intent to pay...that’s theft, yo. Glad you got that all on video.
Almost anyone in the world:
People usually send the samples back when they get $1000 worth of knives, right? Maybe I should do the same.
This guy:
😤 Mine.
Gosh those Damascus blades are gorgeous. Wish I had the money to get a set. Down the track I'll probably make a point of getting a Chefs or Santoku in a high quality Damascus but I need to figure out which one I use more. (Only just got around to purchasing a medium price point knife set so we'll see how that goes.)
let me know what you get! here is a list of my top picks i have used or reviewed. see if anything catches your eye kit.com/Burrfection/knife-kit
Yes! Love the carbon steel knife, especially since these are the closest thing to a real Kramer most people will have access to, but all the Zwilling by Kramer knives are gorgeous. Subscribed to see more!
Great unboxing and comparison video!
My Kramer story. My wife is a personal chef, and told me about an article in Saveur, "The Bladesmith" Bob Kramer, in 2000. I decided to get her a custom Kramer as a surprise birthday gift. I called Bob to order the knife, only to realize that It wasn't going to be ready in time for her b-day. Bob convinced me to buy 2 and make it a x-mas present. The caveat being it couldn't be a surprise, as he would not make a knife for someone without talking with them first. The birthday gift ending up being a conversation with Bob, and the anticipation of getting these amazing pieces of art, a 10" chef & 5" utility. These knives were a stretch for me back then, way before the days of Kramer knife lotteries and auctions. I can't thank Bob enough for urging me to get 2, as I would not be able to afford them now. One day about 10 years ago, I got a call from my wife, in tears. She had broken the tip off the 10"!!! Bob had her send it to him to check for any possible defect. He found none. His solution was to regrind the blade into a 7". Now my wife has to my knowledge the only 7" Kramer in the world. We have a Kramer-Zwilling Damascus also.
I read the title as a comparison between carbon, stainless and Damascus steel. To me this means a comparison between the steels, which in turn means cutting performance and edge sharpness retention, etc. This also means that details about the handles, etc are irrelevant. After watching this video I still have no idea which type of blade will perform better for me in the kitchen.
that video is on it's way
"unboxing"
I get why Kramer wouldn't put these knives in fancy boxes. They are meant to be used regularly and the knives I use everyday do not live in a box. I would rather see all the money go into the item than into presentation. But this many be a cultural difference I suppose.
Why do people now days call pattern welded steel "Damascus" it's a confusing term because people mix up 3 types of forging methods, is it true pattern welded, that is then acid etched to bring out the pattern? or is it just an acid pattern put on the blade, the way fake hamons are done. Or is it wootz ? The term damascus confuses a lot of sword and knife buyers. I see all 3 referred to as damascus, so this knife is a pattern welded forged blade that is acid etched after the pattern welding was completed? I wish companies would use correct forging terminology so it doesn't confuse the market. Now when anybody see's a pattern on a blade they say damascus, even if its Japanese folding, which is nothing like damascus.
Londinium Armoury Bingo!!!!👏👏👏👏
Bob Kramer's forge is only minutes away from my house. I still haven't gone to see him because I can't afford his knives. He's the best in the world. Lives in Olympia Washington.
nice to see you took my idea for your background wall into consideration^^ im looking forward to the knife giveaways^^ i cant add them to my 'collection' since as a student i own just 1 good knife, so not really a 'collection'^^ i always try to save up for a decent quality knive before i buy one. Anyways im just rambling here, nice video :) oh and incase youre doing the lottery thing: 123 (yes i put alot of thought in my three numbers :P )
Tattagreis89 There is an elegance to having the one right tool for the job.
Well, thanks for trying to make me sound less poor :P but its far from the 'one right tool' ^^ its just a 6inch minichefknife and not even a nice big chefsknife but nonetheless its working quite well and does the job :)
Don't waste my time.
boy comes to meet dad
Dad : do you want to see my 300 knives ?
When will you be doing the review of the damascus?
yes please
Seconded!
I tried a Damascus at a demo once. While you can get a knife that comes close for half the price, the Damascus is better balanced and cuts with greater precision than all of them. And I am definitely NOT a chef, or even much of a cook for that matter. But I could tell the difference right away.
I own one 6” essential chefs knife and one 10” carbon chefs knife. I bought the complete Damascus from Sur la Table but found that Damascus would drag through food and it was frustrating. Both chefs we own are incredible!! The carbon is starting to get a great patina and holds an edge forever.
will do a side-by-side with all three in a cutting test and see
did the Damascus friction situation improve with usage and normal wear?
a man is happier with three -wives- knives
hithummah one wife and one knife is all a good man can handle!
The stainless Kramer knife from purely a blade point of view is one of the finest knives I've held. The handle is another story but I really don't care that much about that. People went crazy over the carbon because it's the same he uses in his shop. I've heard him say since it's only 2 elements carbon and iron it can get sharper than stainless. Quite honestly after using the stainless for a month now, that's splitting hairs.
13:40 RIGHT IN THE FEELS
I absolutely love your videos and can listen to you for hours. I used to be a chef years ago and been getting back into it. Hopefully I’ll be able to get the carbon knife one day and I’ll give you the credit once I get a better knife. All the best 👍
thanks Michael! stay in touch!
Yes to the give away.
Bob Kramer's knifes are simply World Class.
Looks very familiar. Packaging and style of manufacture identical to one I purchased recently. My guess is these are made in China at the Kizer factory. I won't tell you what I paid for mine. It was a steal. Mine is an off brand name but its beautiful damascus on a VG10 core. Inside the box it said manufactured by Kizer. Beautiful large handle with mosaic pins. Anyway Kizer is one of the worlds best blade companies. The Chinese have really been putting out some gorgeous blades.
20 minutes for unboxing 3 knives?
yup.
Karim Roumani we call that a setailed and high quality review(s)
And btw, my longboard is 400 dollars. It is a high quality board but I dont think that there is nobody out there that has such a passion for boards thats parallel to kamars knife passion
Karim Roumani I agree..Holy sh## That's a lot of filler talk about a whole lot of nothing. It bored me so much I stopped the video and looked to see if anyone else was feeling bombarded with nothingness. Jmo...
Yes, he like to ramble and has a had time staying focused.
Please tighten up your delivery, your channel has potential, but you need to focus.
Your enthusiasm makes your videos worth watching! I've been cooking for well over 50 years. I still cook classic continental cuisine every opportunity I get. I have been wishing for a set of carbon steel knives for well over 25 years. For a while there was a company named Professional Cutlery Direct that used to import carbon steel Sabatier brand knives. As normal for me as soon as I got into a financial position where I could afford the knives they quit importing them. I don't even know if the company is still in existence. Likewise with Sabatier. I'm certain that as soon as I save the money to buy the Kramer carbon knives they will quit making them or importing them. Woe is me!
you know that he truly loves the knives when your hear that deep chuckle. haha
Just subscribed. Also just bought a full set of the Kramer Damascus. The quality is fantastic, and the pattern and handle shape are just what I was looking for. I would love to hear your take in the Damascus in a review soon! Also a video I'd love to see is electric sharpeners (with angle adjustment and grit wheels) vs. hand sharpening on stones. Lastly, I'm totally for a lottery (maybe 4 numbers as that gives you 10,000 number combos for better randomness) IMHO of course.
will have a full review on all the Kramers soon, and will do a number of videos on electric sharpeners vs stones.
Thanks for a great channel, just wanted to nitpick a little and mention that the Damascus has a 100 layers, not 10.
(Just bought the santoku version - pure knife porn 😜)
i know.... i had a brain-fart moment and read 10 instead of 101... (not 100)
Am I the only one shocked by the 200$ stainless Steel Version ? I mean you could get a Goko Hamono or something like that for that price , or even go buy a sakai knife directly and let it ship... Comparing it with European knifes you can get a carbon knife like the Windmühlenmesser, which are also produced in Solingen , or something more unique and rustic like a Roselli knife. Who buys this? and Why? I mean sure 300$ and 400$ are alot of money for the other two versions but if you like the design and know how to take care of them its not that much, but for a stainless steel version? just get a good vg10 knife for 100$ and be happy.
I have a 10" damascus version of this Kramer/Zwilling chef's knife. It's a poor performer when cutting hard vegetables because the damascus is very heavily etched to the point of almost three dimensional. Each layer of the damascus has a prominent ridge and those ridges create a great deal of resistance when trying to cut through hard vegetables. You can kind of see those ridges in the video. The damascus version is a very pretty knife but if I could do it again, I'd get the carbon version instead.
If you are having issues then your knife is not sharp enough. Damascus is not the issue.
@@ericb1589 What a moronic statement you're making. It's not worth replying to.
I thought there was a kid in my house for a second. Scared the crap out of me.
LOL! nope. just mine.
Sounds great about knives and lottery. Have you reviewed a ceramic knife that has ridges so potato doesn't stick to it? I have a black Kyocera but potato sticks to it while slicing so I don't use it much at all.
Old vid but not SO old. The Kraemer is now $350.00 or more. Not for me but even so not for me. Others much less & are R 60/61. Right now Miyabi Hoh 8" is $99.99. I think I seen Shun? for $120.00 on Amazon.
Sharpening, difficult or lots of practice w blocks. How about those that provide an angle.
Ryky--I have the carbon Kramer, But, I consider patina a positive--not rust, but the coloring similar to the metal finish on a custom rifle or shotgun. Mine has not yet begun coloring, but I will let it "blue" over time. I am hoping it will react in the same way. It is a masterpiece of a knife--the Damascus is just added beauty. Of course, the knives I have forged were carbon steel--though some were "cable damascus"; also high carbon and messy to forge on an anvil (required lots of flux and that sprays all over).And, at white hot, it requires fast from forge to anvil.
Yeah...chipping knives,hmmm!? That's why nobody touches my knives but me! I've seen people do crazy things with knives like using them as an steel rod..slapping them together, thinking they're being cool. In reality, a trained cook (I never use the term 'chef' unless its Earned!) takes a few minutes to get his/her edge maintained. For me its @5 minutes. My stones are in water (except for the splash and goes) and ready. 5 minutes people! And my god throw away your glass cutting boards! Nothing dulls your knives faster than glass cutting boards. What? Steak knives dull too? Yes you are cutting through a juicy tender steak and you don't think about the plate dulling your good steak knives. It's just my wife and I at home so after letting the steak rest, I cut it before serving. Hmm no need for a knife. I can't stand watching someone Saw a steak, back and forth, back and forth, dinner plate sliding around shaking the whole table! Pffft...Cut it and put it on the plate! Solved! And your guests will be amazed and delighted by this little detail.
I didn’t what tp pay hundreds of dollars for 1 knife so I bought a set of rusty old hickory knives made in USA on eBay and reconditioned them. Hi Carbon steel, thick and stiff. Less than fifty dollars for a set of 5. Razor sharp and will last my lifetime. They may not be works of art, but they will match up in function and blade retention.
I love my Bob Kramer Zwilling Damascus knife, I got an awesome deal on MassDrop !
@Burrfection
I was attracted to you and your videos at first, but I soon got sick of them, because as you say you talk too much. Your waffling on is irritating and tedious after a while. Life is just too short. I've just watched my first video of Bob Kramer and you should listen to him and learn. He's a good presenter and doesn't waste words or time. This man is a teacher and you are not. You need to find something else to worship you idolater.
Hi Ryky or anyone else! I’m considering purchasing a 8” damascus, but not sure if the width will fit into my shun block, can you let me know how wide the widest part of this blade is? Thanks!
If your knives chip on the board you need to control your cutting line: twisting your knife when the edge is into your board is the usual problem. Radial rock cutting is a cutting style which often causes chips because it involves knife twisting. If you aren't a little careful with your cutting you should consider a softer, stainless steel knife, one with thickness behind the edge. You shouldn't practice on a Stradivarius after all.
i really like the Damascus knife, and hopefully u"ll pick me up for a chance to have 1 of that awesome knives to use it everyday in my work,,, thank u so much in advance bro! i like to thank u from d bottom of my heart for all ur nice and useful videos! keep recording and more power! long live bro!
His commentary makes it sound like he knows very little about knifes and knife making. I'm probably wrong in that sense but he hasn't been very convincing for me. Really, never heard of a full tang knife??
I'm curious if the carbon is worth the extra $100. I know it's on your best knives list, but I don't understand why a person would want to spend 300 on a knife that is going to rust. Maybe I haven't listened far enough into the video to understand how these are different and why one person would choose one over the other
I think a traditional lottery format with number picking is kind of boring considering you can be creative with this. One idea is you could ask the comment section for a new idea for a video and the one that gets the most upvotes (and is within reason), or you just like the most wins the knife and you'd do the video as a bonus. Or ask the comment section a question about knives and the best answer wins. In short, a way to do a lottery and interact with the audience. My $.02
Does he ever compare it to the Dalstrong Shogun X Chef knife?
I don't understand why nothing was cut during a knife review video?? Not being hateful as it was very informative, but you really should have done some knife work.
2 thumbs up for not cutting out your daughter saying Hi. Awesome dad☺
just keeping it real. she's the reason i wake up every morning.
Almost wasted 20 minutes of my life. Horrible review. You should’ve tested them with different things to cut. 🤦🏻♂️
"I'm not giving it back." lol
Anyone can help? I want to order a euroline kramer carbon collection and I can't find a seller that sends to Europe. Can anyone recommend a seller shipping to Europe?
please someone. thank you
Never seen a full tang??? You should get away from ideological preference for Japanese knives and and looks at some other European knives ;)
I just saw this video and you mentioned something about a knife lottery but that was last year. Are you still putting some knives on the lottery? Bob Kramer knives
What you are seeing is the tapering of the layer of cloth. Look at your blue jeans at the worn areas. The cloth is blue but it wears into the white.
Nifmakr48
Thanks for the video. One of the elements of the tang you did not mention and I believe is important is that it is a tapered tang which is not only difficult to do and looks good , it helps the balance of the knife in your hand.
ah.... will mention that in the follow-up full review
Little late on the comment but yes, the giveaways would be awesome! Especially to someone like me who is just getting started. Love the videos!
Is the third knife really a Damascus blade or a steel blade with a Damascus pattern, I ask because I’ve never seen a Damascus blade that was not layered all the way to the sharpened edge.
Wait...aren't carbon steel knives supposed to develop a petina? Wouldnt the Damascus just get a petina on it, covering the pattern?
Damascus finish is not Damascus steel. big difference .Damascus still is superior but Damascus finish is just a cover to any kind of steel not worth a damn thing
With a $13,000 knife! Can you shave your pubic hair with it and not give you any razor burns???
That damascus finish!! Beautiful. And as close to a Kramer as I'll ever manage.
I'm in love with those knives I was equally excited as you are...
THE BOX ISSUE WAS MY FIRST THOUGHT WHEN I SAW IT. THAT'S STUPID AND WASTEFUL AND ADDING TO THE PLANETS FOOT PRINT BY ADDING MORE PLASTIC TO THE DUMPSTERS.
Rick I heard you say you had a knife the was rc66 which knife was that? And what is your favorite chefs knife? I have Shun Classic but before vg-10. A Sanelli. A Forchener stamped (I wish all knives had its handle) Wustof pairing. Still looking for the perfect blend of handle comfort and steel toughness and hardness. Was checking out Shun Reserve handle felt nice but they didn't have 8"chef cause of course they are discontinued.
yeah, lots of knives go in/out of production. its' too bad. if you are still searching, here is list of knives/stones i have reviewed and used and recommend kit.com/Burrfection/knife-kit
scrolled down through the comments. Apparently, I'm the only business owner watching this video. Can't believe not a single comment called you out on not sending back review product when that was (per your statement) the vendor's expectation. And, then, to state that you're NOT going to do a review? Okay, to be fair, you did sort of review them during and after the unboxing. Still, give 'em back! That's a lot of money out of the pocket of whoever owns the store they came from.
i think you missed the point..... but thanks for the comment.
Beautiful blades for sure. And proud father here also always love for Kids ❤️
You are treating those as if they are museum pieces. You never cut anything! Please show us that they shine at what they were built to do!!!
My carbon is on the way! Thank you. I'm a Japanese knife nut. Interested in this for a few years.
Fuckin A! For a Kramer knife! Let's get cheeky 867. Tommy don't let me down now
Would you store this knife in card board or a block that displays a knife of that quality? just saying!?
Would you store this knife in card board or a block that displays a knife of that quality? just saying!?
just wanted to give you a little bit of info that your missing. the fc61 steel is a 13c27 Swiss stainless steel, and the Damascus series has a total of 100 layers of Damascus, 50 on each side. the design and quality difference compared to other Zwilling knives is because they are made in there Seki city Japan facility along with their Miyabi line.
Thanks William.
the full tang, while uncommon in kitchen knives, is pretty common in outdoor knives. also this one has a distal taper in the tang and blade which makes for good balance.
id say, good knives but perhaps a bit over priced? idk. you can get a number of laminated japanese knives with a white steel core in that price range, personally id prefer that although 52100 is a great steel (murry carter says its the closest to white steel that we have in the us)
yes i agree, for.that price all.of.them should be coming in better boxes actually!
52100 is really nice. one of the best carbon steels we can get here, for sure.
2017: 60HRC is VERY hard
2022: Hurhur powder steel go 72 no chipping
Bla bla lba... I was waiting for you to hit the knife against the other knife. That is the test I was expecting. Not bla bla bla bla....
What boggles my mind is why did you hang 2 of your pants to your wall behind you (⊙_◎)
I would prefer to pay 200$ for a knife out of which 5 dollars is for the packaging and shell and presentation, and the rest for the knife. Rather than a 200$ knife for which the packaging cost 50 dollars. Just saying a poor packaging might not mean you getting a poor product.
All good
Hi, just saw this video about the Bob Kramer knifes. Good job, but I just checked the Zwilling site, and it states that it is a 101 layers Damaskus steel, not a 10 layers. Keep up the good work!
yeah,,,, that was my mistake. apparently, i can't read, in addition to not being able to count....
Hi, I will try 666. I am 13 years old boy and hope to win this lottery and give my father the knife.
the odds of winning ANYTHING with 666 is zero.....
hi, what is your final verdict about those knives, are you planing review? and if its possible, I would love to out my name for the lottery, I would love to be able to get my hands on it ")) Ps I'm subscribed, but not sure what was the number. Best
that video is coming soon
I own the Sg2 in both 8” and 10”. I also own the Meji 10”.
I’m a working Chef at the Holbrooke Hotel in Grass Valley Ca. Excellent knives all.
You are the envy of many
I'm new to your channel, but what I'd like to see is you chop some things and make some food.
Yes,I'm very 'm very interested in the lottery idea. That's very generous, and got me to subscribe.
How about a bullet proof paring knife review? Trying to find the best paring knife and pretty too.
America's test kitchen puts the $53 victorinox fibrox 8" as keeping up with the 52100 carbon kramer. Not better but on parity with it.
not even close, kitchen i work in has a bout 20 victorinox chef knife 8-10 in. I would use like 3 different knives to get through a 40lb bag of onions because they lose their edge. Use my kramer for the whole bag and everything else for the rest of the day, and not sharpen it for multiple weeks.
Ugh unboxing channels care way WAY too much about a freaking box that the item comes in smh
Don't feel embarrassed about your daughter calling to you. Everyone of those moments should be cherished because you turn around twice and they are out the door to begin a life of their own.
I missed a lot of my daughter's childhood due to work and the demands of work. But I got redemption when our granddaughter was born. I now have the time to enjoy those moments again and also the honor of guiding some of her life.
thank you for the kind message. spoken from the heart
For a $200 + knife they sure come with a shitty looking bevel profile edge.
Has anyone won one yet? Hope I am still in the running. That Damascus is bee you tee full!
Euroline refers to handle?
10 layers? Is that correct? They claim 101 layers...
Hi. this are amassing knifes but berry price. which is the vest and cheapest you can buy?